Bacon-Cheese-Jalapeno Smokies

[Mikey Rafiki]

I have mentioned these in a few threads and decided to post the recipe. If you like it please send 10% of your batch to me. If you don't like it... please send it all to me.

The original recipe was for a smoked venison polish sausage. It was modified by my father decades ago to produce an excellent garlic sausage. Further modified by myself several years ago as a smokie experiment.

Bacon-Cheese-Jalapeno Smokies
Ingredients for 10 lbs

2 cups water
6 tbsp. salt
1 tbsp. sugar
1 tbsp. black pepper
2 tsp. onion powder
5 cloves garlic
2 level tsp. Prague Powder No. 1
8 lbs venison
2 lbs regular pork trimmings
3/4 cup chopped jalapeno peppers
2 cups cubed cheese (frozen prior to stuffing)
1/2 package of bacon (chopped and cooked)


Grind pork and venison then mix all ingredients well. I typically whisk the spices and cure in the water which helps distribute them more when you mix the meat. Stuff into casings. Hang sausage to dry at room temperature for about 45 minutes after stuffing. Place in smokehouse preheated at 120F with dampers open to allow drying for another 45 minutes. Gradually adjust smoker to 160-170F with dampers open. Smoke until internal temperatures reach 152F. The bacon, cheese and peppers can be modified to desired taste. You can substitute jarred hot peppers.

Notes: Immediately place in a cold water bath until internal temperature reaches 110F. Then hang to bloom for a few hours. Some smaller smokers may have a difficult time reaching the desired internal temperature, so you can just place the sausage in hot water (not boiling water) until temperature is reached.
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http://i1362.photobucket.com/albums/r685/MikeyRafiki/IMG_1272_zps7061313d.jpg?t=1390928906

[lip_ripper00]

thanks, looks good. I am going to give it a go.

[Rackem]

I wonder if there is a way to make the cheese stay chunky in the sausage? I just made 60lbs of chicken sausage from the chickens I butchered a little while ago...I put cheese in some of them, but it's pretty hard to discern it...the sausage is good, but I think next time I make chicken sausage I will add more fat...tiny bit dry. I would still like to smoke them but don't own a smoker...


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[BiG Boar]

Yes there is a better way to do the cheese. You want high temperature cheese. This way it won't run out of your product or just disperse through.

http://forum.bradleysmoker.com/index.php?topic=23895.0

I personally haven't looked for it in canada yet as I just found out about it too. If anyone knows where, let me know.

[weatherby_man]

Wow, those look awesome!

[Mikey Rafiki]

In my post I noted that the cheese is frozen. So I cube the cheese (around 1/2 inch cubes, maybe smaller) then lay them flat onto a baking sheet and put them into the freezer. Once they are frozen you can put store them in a freezer bag and they won't stick together. This prevents a bunch of them from sticking together and giving you a giant burning cheese explosion. They are the last thing that gets mixed in before stuffing so the cheese cubes retain their shape. It also works better with a plunger style stuffer or a larger diameter auger type that won't mush the cheese on the way in. I can cut into the finished product and see the cheese cubes, but as Big Boar mentioned, they can get runny when hot so I try not to completely scorch the smokie when cooking it, and let it cool down a bit before eating.

I too would love to find the high temp cheese. This is the first time I have heard of it.

[Philcott]

Mikey,

Are these meant to be cooked before eating or are they cured by the Prague Powder No. 1?

[Rackem]

Yeah my grinder is 2.5 hp --and the auger mushes the cheese up, even if frozen...Maybe if I used the coarse triangle chopper on the last grind it would help...cause the cheese is TOO dispersed, no chance it will burn you.

[Mikey Rafiki]

Mikey,

Are these meant to be cooked before eating or are they cured by the Prague Powder No. 1?

When using the correct amount of Prague Powder No. 1, which is widely accepted as 2 tsp. per 10lbs, then they should be considered safe to eat once the internal temperature is 152F. However, the temperatures and duration of smoking described need to be followed in order for the cure to work properly.

The sausage must also be refrigerated or frozen afterwards to prevent spoiling since it is not a dry cured variety.

If you are still uncertain or weary you can always place the sausage in a hot water bath after smoking until it reaches 170F, which is the temperature to fully cook the pork. Then follow up with the cold water bath. I have done this before and not noticed any difference in quality.

[Philcott]

Thanks for the tip.

[Mauser98]

Halford's lists in their catalog that high-temperature would be available in Sept 2013. I can't find it on their website.

https://www.halfordsmailorder.com/eSource/ecom/eSource/default/default.aspx

[Mikey Rafiki]

^ Thanks.

I need to make another order from them soon, so I might have to call and see what the scoop is on that cheese. Could be a game changer!

[elknut]

You say Mike to raise temp in smoker to 152 degrees ..and then if you want you can put in hot water till 170 degrees..Why not just smoke till 170 degree internal then remove from smoker? Will that hurt the sausage or dry it out to much?

[Mikey Rafiki]

You could do that but many electric smokers have a tough time getting to that temperature so it could dry it out more than you want. My propane smoker is the opposite. Too easy to heat up and I have a tough time controlling temps below 160F. Also, the water bath is a consistant heat where the smoker can burn the sausage near the element at high temps.

[lip_ripper00]

I have 20 lbs going in to the smoker now, fried up some of the tidbits I think this recipe is a keeper thanks for posting........about your 10%...........!:mrgreen:

[rifleman]

we tried this recipe recently and it is one of the best we have ever had... Thanx for sharing it.... Mike...

[Hillbros_96]

Yeah my grinder is 2.5 hp --and the auger mushes the cheese up, even if frozen...Maybe if I used the coarse triangle chopper on the last grind it would help...cause the cheese is TOO dispersed, no chance it will burn you.

Try running it without the knife in it for the stuffing step.

[Mikey Rafiki]

we tried this recipe recently and it is one of the best we have ever had... Thanx for sharing it.... Mike...

Glad to see you enjoyed it. It's quite popular when I serve it up cold sliced on a meat and cheese tray too.

Mike

[lip_ripper00]

Bump.... just did another 25lbs, .......great!!!!

[Stormy]

This sounds like a great recipe, I will have to give it a try real soon.

[Gone_Fishin_]

http://www.stuffers.com/No-Melt-Cheddar-Cheese-p/michch5lbbaga.htm

A friend of mine uses this no melt cheese from Stuffers in Langley. Turns out amazing with actual chunks of cheese left over in your product.

They also carry almost every seasoning you can think of and pre-mix stuff ready to go
http://www.stuffers.com/category-s/1866.htm

Just about to start getting into making my own, have always smoked my own salmon and made jerky dont know why i have never made my own sausages.

Looks great will be trying this recipe out for sure once i get my grinder/stuffer.

[Smiz]

you can get the high temperature cheese from stuffers. I saw it the last time I was on their web site. On the lower mainland. Langley I Think.

[Mikey Rafiki]

Bump.... just did another 25lbs, .......great!!!!

I just picked up some pork and bacon yesterday. Got a doe hanging in the cooler at home that's gonna make some tasty smokies in the next couple weeks!

[Daybreak]

With all these great reviews I think I will make some. Mikey, do you recall your grinding process? Plate size(s) and times through?

[Mikey Rafiki]

With all these great reviews I think I will make some. Mikey, do you recall your grinding process? Plate size(s) and times through?

Medium plate. Just once through. Never done anything different with any of the sausage I make.

It does produce a smokie that is more coarse than the store bought stuff, but I haven't seen a reason to grind it up any more.

[Daybreak]

Thanks for the details. Makes sense to me. I have been running twice through 3/8ths (med) for dinner sausage, pepperoni and once through 3/8ths and then once through 1/4" for kielbasa.

[Gone_Fishin_]

Mikey... i have to say hands down one of the best homemade smokies i've ever had. Made up a batch of these yesterday. The flavour is perfect and will be saving this one for future making.

i went with high temp cheese from Stuffers and it turned out amazing ! the only downside is i didnt make enough... dont think this batch will even hit the freezer.

Forgot to take some pics but will of the next ones ill likely be making this weekend !

Cheers,

[Mikey Rafiki]

Just did an 80 pound batch yesterday. I'd say that's about the most I can fit in the smoker and the most I can get done in one day!
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[luckofthedraw]

Dang. Looks great.

[Gone_Fishin_]

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[Gone_Fishin_]

Mikey i tried it a different way for cooking and turned out amazing.

poached in 180 degree water for 15 minutes then into the smoker at 120 for 45 to dry out, added cherry/apple chips and bumped it up to 150 for half hr then up to 175 for an hour.

Turned out freaking amazing !! the other half doesnt like the smoke flavour to much so i found if i poach them first then dry, onto an hr or so of smoke the flavour is still there but not over powering.

[Mikey Rafiki]

Good to hear. It sure is nice being able to cut into them and see those lovely chunks of cheese and pepper. I have to order more casings as I was forced to use some collagen ones for the last few, so I will try to get some of that high temp cheese at the same time.

I did the math while vacuum packing the 80 pound batch and ended up with almost 300 smokies. Also did 30 pounds of garlic sausage but had to wait until the next day to fit it in the smoker.

My whole house smells like a deli, which I don't mind too much.

[Glenny]

Beauty of a smoker you got there. Nice lookn smokies too.

[The_Bear_Man]

This looks amazing! I just did a batch of pepperoni but definitely wants try this recipe next time. Hopefully on a spring bear.

How long do you smoke the sausages for and what type of wood chips do you like? Are you using hog casings?

Thanks!

[Mikey Rafiki]

Smoke them as long as you want. A few hours is usually good enough depending on how well you can control your smoker temperature and how smokey you like your smokies.

I'm not very picky about the wood either, as the flavour of the spices and other ingredients overpowers any of the unique smoke flavour, compared to something like a basic smoked fish.

Hog casings all day! I had to use collagen ones for the last 15 pounds of this batch and I hate them, they tear way to easy, don't handle or link well, just not a fan of them at all.

[The_Bear_Man]

Thanks for the info. Just starting to get into making my own stuff. I'll let you know how it turns out!

[Philcott]

Ya, Mikey, I have to say that's one fine looking smoker. Looks good and makes a fine product as well. Who could ask for more?

[Jmazu]

Great recipe. Just made a 10# batch using some of my fall bear. I dont think it will last long, will probably be making another batch soon!!!

[Daybreak]

I've been holding off on this recipe until I could get the no-melt cheese. Visited Stuffers in Langley today and bought 5 lbs of pre-cubed no-melt cheddar for $38. Typical ratio is 1 lb cheese for every 10 lbs of meat so this should be good for a 50 lb batch of smokies. I'll post the results of the cheese product when I get it done.

[Daybreak]

It's an amazing recipe MR! Highly recommend it to anyone. I bumped up the bacon and added some finely chopped Thai peppers for a little additional heat. The no melt cheese from Stuffers performs exactly as advertised. Made 20 lbs altogether which equates to 96 man sized smokies. Thanks a lot for sharing this recipe. Without a doubt, the best smokie I've ever had.

http://i283.photobucket.com/albums/kk300/logonphoto/Smokies/IMG_4049_zpsceqo0wfq.jpg (http://s283.photobucket.com/user/logonphoto/media/Smokies/IMG_4049_zpsceqo0wfq.jpg.html)

http://i283.photobucket.com/albums/kk300/logonphoto/Smokies/IMG_4051_zpsld3qemvl.jpg (http://s283.photobucket.com/user/logonphoto/media/Smokies/IMG_4051_zpsld3qemvl.jpg.html)

http://i283.photobucket.com/albums/kk300/logonphoto/Smokies/IMG_4053_zpsxilx1vde.jpg (http://s283.photobucket.com/user/logonphoto/media/Smokies/IMG_4053_zpsxilx1vde.jpg.html)

http://i283.photobucket.com/albums/kk300/logonphoto/Smokies/IMG_4056_zpsqvatkwsa.jpg (http://s283.photobucket.com/user/logonphoto/media/Smokies/IMG_4056_zpsqvatkwsa.jpg.html)

[Daybreak]

http://i283.photobucket.com/albums/kk300/logonphoto/Smokies/IMG_4058_zpsq9p0p6ey.jpg (http://s283.photobucket.com/user/logonphoto/media/Smokies/IMG_4058_zpsq9p0p6ey.jpg.html)

http://i283.photobucket.com/albums/kk300/logonphoto/Smokies/IMG_4062_zpscba0fpbx.jpg (http://s283.photobucket.com/user/logonphoto/media/Smokies/IMG_4062_zpscba0fpbx.jpg.html)

http://i283.photobucket.com/albums/kk300/logonphoto/Smokies/IMG_4063_zpsfzhiigjj.jpg (http://s283.photobucket.com/user/logonphoto/media/Smokies/IMG_4063_zpsfzhiigjj.jpg.html)

[HarryToolips]

^^^^^^yum....is that bear or deer??

[Daybreak]

15 lbs mule deer, 5 lbs pork shoulder, 1.25 lbs bacon. Not sure if you saw the tail end of page 4, there are some pictures of the meat there. Starting to realize that sausage from game meat really needs ample fat added from pork or beef to get that juiciness and texture. Mine has bee a little dry up till now. The bacon in Mikey's recipe does wonders in this recipe for flavour and moisture content.

[luckofthedraw]

man that looks delicious.

[Glenny]

aaaah you did it again. Awesome job..droool...

[Daybreak]

aaaah you did it again. Awesome job..droool...

Hahahaha. Hadn't seen you around in a while and the first hint of snausage and you come out of the woodwork. Just like a dog hearing the crinkle of his food bag!

[Glenny]

Booo ff woof woof. haha, Thats me. lol likes me snausages. Must be the Euro in me.

[Mikey Rafiki]

Those look like textbook BCJ Smokies! They are just gorgeous when sliced.

Not a bad price for the high temp cheese either. I have someone looking in Calgary for me next week to see if they have any there.

Can wait to get out for some spring camping along with a steady diet of beers and smokies...

Mike

[Mikey Rafiki]

For everyone that's secluded with some meat, I'm making a batch of these tomorrow. I inventoried the freezer a few days ago and discovered I had no smokies for the first time in years. Luckily I harvested an elk and mule deer this past season to contribute to the home made sausage needs.

[HarryToolips]

I imagine this recipe would also go well with bear? As in, instead of using venison, use bear...I have lots of venison in the freezer i just hate pulling meat out and thawing to make something else..

[wildcatter]

http://i283.photobucket.com/albums/kk300/logonphoto/Smokies/IMG_4063_zpsfzhiigjj.jpg (http://s283.photobucket.com/user/logonphoto/media/Smokies/IMG_4063_zpsfzhiigjj.jpg.html)

Man that looks really good!
How long did you smoke it?

[Mikey Rafiki]

I imagine this recipe would also go well with bear? As in, instead of using venison, use bear...I have lots of venison in the freezer i just hate pulling meat out and thawing to make something else..

I'm sure it would. I think others have tried and posted in this thread that they were good.

[Mikey Rafiki]

Man that looks really good!
How long did you smoke it?

Personally I do 2 hours. I don't like them too smoky flavoured. Longer than that can also dry them out more, which is a personal preference.

[Arctic Lake]

Those look real tasty !
Arctic Lake

[HarryToolips]

I'm sure it would. I think others have tried and posted in this thread that they were good.
Awesome thanks....yes it definitely looks tasty."....

[Norwestalta]

Gonna bump this up. Great recipe and fairly simple to make for a newbie try at making sausage.

[Norwestalta]

Bump for the guy looking to make bear smokies.